Baking Delights: Baking breads and treats for your family

Turkish Beef, A Vintage Recipe

by Marye on September 5th, 2008

I have such a backlog of recipes and cookbooks that I could probably cook something different, three times a day, all year long, until I died and I would still never have to repeat anything.  I love vintage cookbooks for several reasons, but the main one is practicality.

Now, if you are reading this, and you have the perfect family of 4 people you can buy any cookbook and follow a recipe with out a glitch. But when you have 6 or 8 or 12 people ot cook for then you need a vintage cookbook.  They are family friendly. :)

Anyway.  Our garden is producing okra like gangbusters and  we are eating tons of it.I needed a recipe that would use alot of okra, a little meat, and everyone would eat so I browsed my 1948 Cooking for American Homemakers..I think it is 1948….anyway….Oops..nope it was the 1954 Federation of Women’s Clubs, America Cooks,cookbook.  There.  Whew.

Honesty is important don’t you think?

Anyway, this recipe is great.  Okra is in season now here in Texas and will continue to be until it gets cold.  Fresh okra, fresh tomatoes, a good amount of onions and some ground beef is a great, quick lunch or supper meal.  The recipe called for it to be served over rice but I preferred egg noodles.  This my submission in Presto Pasta Night.  This week it is hosted by Abby of Eat the Right Stuff.  Head over there and check out the other pasta meals..they are awesome every week.

Turkish Beef and Noodles

• 1 tablespoon oil
• 3 medium onions chopped
• 1 lb ground beef
• 2 pounds of okra, sliced (I used more)
• 1 quart home-canned tomatoes or 4 cups of fresh tomatoes chopped or 2 big cans of Muir Glen Fire Roasted tomatoes
• 2 green peppers, chopped
• 1 teaspoon chipotle (o.k..ya got me, that was not in the original recipe but it was good)
• 1/2 cup lemon juice
• 3 cups beef broth or water
• 2 lbs of egg noodles cooked

1. Brown the onion and the beef in the oil in a large saucepan.
2.  Add all the remaining ingredients except the noodles.
3. Bring to a boil, cover, and simmer for 30 minutes
4. Serve over the noodles

Serves 8  generously, with leftovers.

This is definitely one of those mid-century comfort foods. It freezes well so would be great for OAMC, or you could do it in a slow cooker…all in all it is the perfect dish for a busy night.

Images:Marye Audet

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